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Team menus for La Parade des
Chefs |
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Compass Group UK Leisure & Hospitality
Culinary Team |
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Team manager |
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Michael Geraghty |
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Team members |
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Jason Clark
Les Wolvern
Robert
Scarlett
Phil Stocken
Chris Hughes
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Menu |
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Smoked Jasmine Scallops
Wild Mushroom
and Soft Herb Risotto, Shellfish Stock
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Duo of Welsh Lamb
Roast Cannon of Lamb with
Spinach Mousseline
Slow Braised Rump of Lamb with Red
Wine Reduction
Fondant Potato, Sauté of Mixed
Beans
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Orange Amaretti Sponge
Sweet
Citrus Pickle and Lemon Sorbet
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Team manager |
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Andrew Hamer
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Team members |
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Nick Parks
John
Greer
TBC
TBC
TBC
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Menu |
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Marbled Rabbit, Prune and Apple Terrine
with Crinan Scallop
Sauce Jacqueline l
*
Roasted Cutlet and Loin of Perthshire Lamb with
Celeriac
and Sweetbread Royal
*
Milk
chocolate Cream with Heather Honey and Praline
Sponge |
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Team members |
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Pamela Fowlis (pastry)
David
Edwards
George Scott
Heather Dunn
Neil
Borthwick
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Menu |
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"Preserved Sea Food"
Fillet of Salt
Cod, Pan Fried, on a Bed of Herbed Gnocchi
Fresh
Tomato Ketchup
Pickled Mussel Ragout, Deep-fried
Wanton, Beetroot Jus
*
"Slow and Fast
Ham"
Lamb Cutlet and Braised Rump, Spiced
Cabbage
Cassoulet of Beans, Potato and Rosemary
Rosti
Sweetcorn Sauce
*
"Banana
Medley"
Banana Mousse with Banana Tatin
Coconut
Ice Cream, Dried Banana
Vanilla Syrup with Tropical
Fruits
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Team manager |
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Anthony Armstrong
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Team members |
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Shaun Hanna (captain)
David Close
(pastry)
Alan Fitzmaurice
James Strain
Ian
Flanagan
Jamie Moore
Dermot Bradley
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Menu |
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Crab and Cod Ravioli, Spaghetti of
Vegetables
Lemon Grass and Shellfish Reduction,
Coriander Oil
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Fillet of Beef, Morel
Coating
Braised Sweet Potato, Buttered
Vegetables
Parmesan Crisp, Thyme Jus
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Poached Pear, Amaretto and Mascarpone
Filling
Blueberry Sabayon, Sambuca Sorbet |
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Team members |
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Gordon Dochard
Damien
Bradley
Chris Burns
Jessica Philps
Matt
Loveridge
Brian Kane
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Menu |
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Tartare of Smoked Haddock and Fresh
Crab
Beetroot Salsa
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Roast Loin of
Veal, Puy Lentils, Cannellini Beans, Confit New
Potatoes
Truffle Sauce
*
Baked
Lemon Cheesecake, Vanilla and Blackberry Ripple Ice
Cream
Berry Compote
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The Celtic Manor Resort
Team |
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Team members |
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Michael Bates (Captain)
Joseph
Procak
Matthew Stranger
Mark Philpot
Karl
Hughes (pastry) |
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Menu |
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Collection of Seafood
Escabeche of
Red Mullet
Tuna and Crab Salsa Roulade
Spiced
Chutney and Scallop
Smoked Potato and Onion Salad,
Chilli and Balsamic Syrup
*
Trio of
Pork
Fillet with Black Pudding Mousse
Confit of
Pig's Cheek in Cabbage
Braised Belly, Foie
Gras
Apple Risotto, Mushy Peas, Roasted Root
Vegetables, Dark Apple Essence
*
Blackberry Poached Pear stuffed with Whisky
soaked Dates
Honey Parsnip Ice Cream
Nutmeg
Pannacotta, Walnut Shortbread
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Team manager |
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Michael Caines |
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Team members |
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Nick Brookwell
Shaun
Fitzgibbon
Eugene Cartwright
James Lester
Andy
Tester
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Menu |
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Pan-Fried Red Mullet on a Bed of Fennel
and Onion
Ravioli of Crab, Lemon Grass and Shellfish
Infusion
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Roast Rump of Lamb on
Ratatouille
Galette of Aubergine, Courgette and
Tomato
Pommes Anna and a Tapenade Jus
*
Chocolate Tart with Vanilla and Pepper ice
Cream
Coffee Crème Anglaise
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Team members |
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Vincent Cottam
Chritopher
Basten
Simon Green
Matt Owens
Bernhard
Engelhardt
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Menu |
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Smoked Sea Bass, Crab Risotto, Scallop
Fritter
Confit of Tomato, Herb Butter, Caviar
Sauce
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Pork Tenderloin
Cabbage,
Fondant Potatoes, Black Pudding Ravioli
Warm Carrot
Cumin Mousse
Jus and Truffle Oil
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Apples and Pears |
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Team members |
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Morris Salerno (captain)
Patrick
Mitchell
Dave Sokol
Salvatore Giuselli
Shari
Carlson
Keith Browning (porter)
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Menu |
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East Coast Lobster Salad
with a
Gathering of Field Greens
Drizzled with a Toasted
Cashew Cranberry Vinaigrette
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Mid-Western Style Lamb
Marinated Grilled
T-Bone, Roasted Garlic Jus
Portabello Red Bell Pepper
Risotto
Hot Skillet Root Vegetables
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Tequila Lime Crème Brulée
(Texas Salute to a
Classical Dessert
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Panel of Chefs of
Ireland |
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Team manager |
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Brendan O'Neill
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Menu |
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Waiting confirmation of menu |
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Midlands Association of
Chefs |
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Team members |
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Glyn Jacklin
Stephen Love
Glyn
Purnell
Stephen Sweeting
Wayne Thompson |
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Menu |
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Slow Cooked Pork with Seared
Scallops
Sauce American
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Roast Beef,
Casserole of Mushrooms
Creamed Winter
Greens
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Baked Pear with Orange
Sherbet |
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Team manager |
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Anton Edelmann
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Team members |
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Allen Allard
Holger
Jackisch
William Curley
Martin Nisbet
Rhodri
Williams
Chantal Jaouen
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Menu |
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Savoy Canapés
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Scottish
Scallops wrapped in Air-Dried Black Forest Ham on
Succotash
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Meli-Melo of Organic Pork on
Minted Pea Puree
With Black Pudding and Apple
Mash
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Kirsch-Mousse on a Walnut Sable
with a Cherry Compote Pineapple and Orange Quark Ice
Cream
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Petits Fours
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Savoy or German Coffee |
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Compass Group UK & Ireland
Team |
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Team manager |
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Omero Gallucci
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Team members |
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Mark Fitzmaurice (captain)
Allan
Thistleton
Mark Hill
Gary Richmond
Richard
Bowden
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Menu |
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Seared Mackerel on a Scallop Coral and
Horseradish Risotto
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Roast Loin of Lamb,
Caramelised Tongue
Marjoram Potato Fondants, Tomato
Scented Ju
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Dark Chocolate and
Coconut Set Cream
Redcurrant Daiquiri, Banana Ice
Cream
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Team manager |
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Peter Joyner
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Team members |
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David Hunt (captain)
Craig
Sandle
Marc Podro
Debbie Kelly-Graves
(pastry)
Steve Kendall
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Menu |
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Lightly Smoked Royale of
Salmon
Served on a Pan-Fried Crab Cake
Warm
Shellfish and Dill Vinaigrette
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Slow
Cooked Oxtail and Oven Roast Fillet of Veal
Served
with a Root Vegetable Gateau, Ebly and Bean
Cassoulet
Fricassee of Wild Mushrooms, Madeira
Jus
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A Confection of Exotic
Fruit
Warm Apple Barrel filled with a Pineapple and
Passion Fruit Curd
Chocolate Encased Coconut and
Malibu Teardrop
Crème Fraiche Sorbet and Exotic Fruit
Salsa |
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Westminster Kingsway College
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Team members |
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Simon Stocker
Terry Shoesmith
Steve Walpole
Gary Hunter
Miranda Swinger
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Menu |
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Cod on a Sweetcorn Fritter
Brown Shrimp Chowder Sauce
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Fillet of Veal with Champ Potatoes
Mixed Bean Ragout
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Raspberry Ice Cream with a Bittersweet chocolate Cake
and Candied Walnuts
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Team manager |
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Robert Kirby
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Team members |
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Ben Lister (captain)
Mark Parfait
Tim Fisher
Andrea Scally
Tony O'Brien
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Menu |
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Tournedos of Salmon
Horseradish Tapenade
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Shank of Gammon with Pineapple
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Rhubarb Vanilla Cream and Blood Orange Sorbet
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Team manager |
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Michael Burke
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Team members |
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Neil Taylor
Paul Bensley
Peter Allen
Paul Eardley
Gareth Jackson
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Menu |
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Truffled Potato and Pancetta Terrine
with a Galantine of Red Mullet and Marinated Baby Leeks
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Poached Tournedos of Veal
Veal Reduction, Girolles and Tarragon Infusion
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Braised Spiced Baby Pineapple
Pistachio Frangipane with its own Water Ice
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Combined Services Culinary Arts Team
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Team manager |
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Gary Hancock
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Team members |
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Billy Barrie (captain)
Mark Roberts
Lee Cork
Jimmy Mann
Richey Taylor
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Menu |
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Pan Seared Sea Bass with Toasted Scallops
Sea Food Ravioli, Sauternes Scented Beurre Blanc
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Rack of English Lamb with a Thyme Scented Farce, Truffle
Mash
Pea Broth and Plum Tomato Stew
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Rich Lemon Crème, Chocolate Velrhona Tart
Praline Ice Cream and a Mint Drizzle
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Team manager |
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Steve Munkley
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Team members |
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Norman Farquarharson
Stefan Greubal
Nick Hollands
Andrew Donovan
Paulo Oliviera
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Menu |
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Pave of Salmon and Crab with its own Cappuccino
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Roulade of English Beef Fillet wrapped in Sweet Potato
served with a Cabbage Tian
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Trio of Chocolate Desserts
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Harrods Ltd, Knightbridge
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Team manager |
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Stephen Wheeler
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Team members |
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Frederick Tobin (captain)
Andrew Richardson
Chris Allen
Bill McCarrick(pastry)
Glen Gillings
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Menu |
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Warm Crab Cannelloni with Saffron Marinated
monkfish
Baby Leaf and Herb Salad
Coriander and Beetroot Oils
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Slow Roast Rump of Lamb with Salt Beef Hash
Braised Banana Shallot and a Rich Burgundy Wine Sauce
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Chocolate Pear Tart Tatin
White Coffee Bean Foam, Coconut Granite
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